Yes, your beer is under threat. Not only will we have to develop drought-hardy barley and contend with price spikes in the face of climate change, shriveling rivers could translate into a shift in water sources that would lend a certain harsh taste to your favorite brews.

As Jeremy Marshall, Lagunitas’ head brewer, tells NPR, the Petaluma-based outfit prides itself on using “that unique, signature, clean Russian River water,” to achieve the deliciousness of their beers. But as Lake Mendocino, the Russian River’s major source, dries up, it could mean they’ll have to resort to a less tasty option: groundwater.

According to Jay Jasperse, chief engineer with the Sonoma County Water Agency, the local well water is, in general, palatable. “But in some [of the region’s wells] there are taste and odor issues,” he says.

The effect of using smelly water to brew? “A beer that might normally taste crisp and refreshing could have an astringent taste — kind of planky, like a Popsicle stick,” Marshall says.

Hold your beer tears, there is a backup plan: reverse osmosis. By forcing the groundwater through a superfine membrane, they can take out the bad parts. The only problem is that it would squeeze out the Russian River’s delectable mineral blend. If it comes to that, Marshall says they’ll have to “basically rebuild the Russian River water by adding certain minerals back.”

Sounds iffy. In times like these, there may be only one piece of foolproof advice: Stock up.